Soave Classico

  • Monte Tondo
  • Veneto, Italy

Method & Production

The Garganega grapes are hand harvested in the last ten days of September and first ten days of October. Pre fermentation there is a cold maceration for 24 hours at 10-12°C. The grapes then go through a soft pressing in stainless steel tanks at a controlled temperature of between 16° and18°C. Spontaneous fermentation. The wine then stays in stainless steel tank for around 60 to 80 days before bottling.

Tasting notes

The Soave Classico has a beautiful floral bouquet laced with scents of exotic fruit, almonds, hazelnuts and mineral aromas. This wine is really well balanced, full-bodied with a long finish.

Food matching

Ideal with appetisers, fish dishes, shell fish and white meat.